Roasted Heirloom Tomato, Habanero, and Green Onion Salsa
I was driving in Arlington this weekend to attend a friend's wedding and stopped at a local organic farm stand. Among my finds were these baskets of AMAZING Heirloom tomatoes. For some odd reason rather than eating them raw in salads (my go-to) these particular tomatoes were begging me to turn them into salsa. This salsa is SO good. I've been putting t on everything. It was also so easy that I'm thinking from now on, I may just make all of our salsa. (It's spectacular on eggs, as a salad dressing, or eaten with kale chips. I've tried all of those in the past 12 hours...) You need this salsa in your life.
- 4 pounds Heirloom Tomatoes
- 1 bunch scallions, washed and cleaned
- 1 red onion, chopped into 2-inch chunks
- 1 white onion, chopped into 2-inch chunks
- 1 head of garlic
- 3 jalapenos
- 2 habaneros
- 1 tbsp salt
- 2 tbsp olive oil
- 1 bunch cilantro, washed -leaves and stems intact
Turn the broileer on high and place the oven rack on the top shelf. Spread the tomatoes, scallions, onions, garlic, and peppers on a baking sheet. Toss them with the salt and olive oil and place in the oven for 20 minutes.
Take all of the roasted tomatoes, scallions, onions, garlic, 2 of the Jalapenos, and 1 habanero and place them in a Cuisanart. Pulse for three second intervals until well blended. Add the cilantro and pulse until well mixed. Taste for heat and seasoning. I added the third Jalapeno but left 1 habanero out. Mine was hot enough without it. If you like it HOT, add that in as well.
Scoop some salsa into a bowl and dig in! I had about two quarts, which I stuck in the fridge. This will keep in the fridge for a week. (Sean assured me it would be eaten well before that, we'll see!)